Description
Soft, spiced gingerbread brownies topped with a creamy gingerbread ermine frosting. Perfect for holiday treats or dessert lovers looking for a festive twist.
Ingredients
-
- Gingerbread Brownies:
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ½ cups (300 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 ½ cups (312.5 g) all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- Gingerbread Ermine Frosting:
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 teaspoon gingerbread spice mix
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- In a bowl, mix melted butter and brown sugar. Add eggs, molasses, and vanilla; mix well.
- Whisk together flour, ginger, cinnamon, baking powder, and salt. Gradually add to wet ingredients until combined.
- Pour batter into prepared pan and bake 25–30 minutes until a toothpick comes out clean. Cool completely.
- For frosting: In a saucepan, whisk milk and flour over medium heat until thickened. Let cool slightly.
- Beat butter, brown sugar, gingerbread spice, and vanilla until creamy. Gradually add milk mixture and beat until smooth.
- Frost cooled brownies and serve.
Notes
- Use gingerbread spice mix or combine cinnamon, ginger, nutmeg, and cloves.
- Brownies can be stored in an airtight container for up to 3 days.
- Frosting can be chilled slightly to firm up before spreading.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American